Crushed Carrot Salad with Crispy Spiced Chickpeas & Yoghurt Dressing

Prep: 00:15

Cook: 00:25

Not your average salad! You can also make it with parsnip or beetroot instead of carrot. This is equally tasty as a starter or a main!

This salad recipe, courtesy of Riverford Organic, isn’t really a salad, but more a coming together of plenty of complementary elements.



  • 1 tin chickpeas
  • 1 tsp Dijon mustard
  • 1 garlic clove , crushed
  • 120ml yogurt
  • small handful of mint, chopped
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • handful of parsley, chopped
  • 600g leftover roasted carrots
  • ½ tbsp honey
  • 1 lemon
  • ½ red onion, finely sliced
  • 50g watercress
  • 40g flaked almonds, toasted
  1. Preheat oven to 200°C/Gas Mark 6. Drain the chickpeas and rinse under cold water. Tip them into the clean tea towel and pat them as dry as you can.
  2. Place the chickpeas in the roasting tray with 2 tablespoons of oil and season well with salt and pepper. Mix well and spread them out so they are one layer deep. Roast for 20 minutes. Giving them a turn twice during cooking. They should be a golden nutty brown. Remove early if they look like burning.
  3. Make the dressing by whisking the mustard and half the garlic with the yogurt. Season with salt and pepper, and stir in the mint.
  4. Remove the chickpeas from the oven. Add the cumin, paprika and half the chopped parsley to the tray. Mix well and leave to cool slightly.
  5. Give the carrots a rough bash with a wooden spoon or potato masher. You want to lightly smash them into coarse pieces. Mix them with the honey and a squeeze of lemon juice.
  6. Mix the crushed carrots with the spiced chickpeas, red onion and watercress. Divide it equally between 2 plates. Artfully spoon the dressing across the salad. Scatter over the almonds, remaining parsley and a little lemon zest.
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